This spicy version of lentil soup builds on a classic comfort food and makes for a great fall meal. To make it vegetarian, leave out the turkey sausage and use vegetable broth.
Ingredients: 2 « cups lentils (1 package) 4 cups chicken or vegetable broth (1 box) 2 cups water 1 red onion 1 tablespoon olive oil 2 apples 1 package turkey sausage 4 cloves garlic _ cup raisins 2 tablespoons garam masala (Indian spice mixture, sold at Fresh Grocer in the ethnic food section) 1 can coconut milk (also sold in the ethnic food section) Salt and pepper
Directions: Pour lentils, broth and water into a large pot, and cover tightly with a lid. Bring mixture to a boil over high heat. When the broth boils, position the lid so that it is slightly ajar, turn the heat to low and keep the lentils at a steady simmer. Pour the olive oil into a large saucepan over medium heat. Chop the onion and apples into small pieces and add them to the pan. Cut open the sausage casings, squeeze the sausage out, and break into small pieces. Sauté onions, apples and sausage for 10 minutes on medium heat, until the sausage turns brown and the onion becomes translucent. Chop the garlic, then add to pan with raisins and garam masala. Stir for another 1-2 minutes, then add the contents of pan to the pot of lentils. Cover the pot slightly, then bring the soup to a boil. Keep the soup boiling until the lentils are tender. Turn off heat, and stir in the coconut milk. Add salt, pepper and hot sauce if desired. Serve hot.
